Baked chicken legs with lemon
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The chicken legs are raised, seasoned on both sides.
In the Romanian bowl put lemon slices, put chicken legs on top, put a little water and white wine.
Cover with a lid and bake for 30 minutes.
Turn on the other side, put sliced green onions, sliced leeks and bake for another 10 minutes, then leave without a lid until the legs are slightly browned.
Serve with mashed potatoes and lemon sauce.
The fruits are hydrated in water. Preheat the oven. Wash the citrus fruits, clean them and grate the peel. Squeeze the citrus juice. Separately, mix in a bowl the following: peel and citrus juice, spices and chopped bay leaf. The mixture is placed between the skin and the meat on the chicken legs (as in a pocket). Salt and pepper the thighs, place them in a pan with a little water, grease them with a little oil and put them in the oven (about 20 minutes, at 200 degrees). From time to time, the chicken is sprinkled with the juice that accumulates in the tray. In the last 5 min. Place in the oven, drain the dried fruit and place in the pan, next to the chicken.
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Baked chicken legs with dried fruit are served with rice garnish.
Baked chicken legs with lemon - Recipes
Inspired by recipe posted by Miha, I tried a quick recipe, with what I had in the fridge, a very good dish, namely some baked chicken legs with lemon.
AndIngredients for Baked chicken legs with lemon
- 6 chicken legs
- 3 slices of lemon
- olive oil
- Bay leaves
- salt to taste
Preparation for Baked chicken legs with lemon
I put the chicken legs in a heat-resistant dish, I put the spices, the 3 lemon slices and I sprinkled everything with olive oil and a cup of water. I put everything in the oven for about 50 minutes, until they browned nicely.
A steak for the lazy, a steak with a very fresh taste. And I served everything with a garnish of rice and some pickled beets (home made from my father)
Chicken thighs they will be cleaned of any tiles, then they will be washed with warm water and dried with an absorbent kitchen towel (or left to drain in a strainer).
In the stove tray, greased with oil, will be put chicken legs, which have been previously seasoned with salt (salt can be given up because olives can be salted), pepper and dried natural spices (optional).
Seedless green olives and lemons cut into thin slices will be placed among the chicken legs.
Optional, for people who want more vegetables on the tray, they can add, at choice and according to taste.
Dry white wine, it will be poured into the tray over the chicken legs, then the tray is covered with a aluminum foil (to stew).
It will be put in the preheated oven at 190 degrees for about 35-40 minutes.
Near the end (with 15 minutes), the aluminum foil will be removed to leave chicken legs to get that reddish color.
Baked chicken legs with olives and lemon can be served as such or with a garnish of mashed potatoes, sauteed asparagus, etc.
- 4 chicken legs
- 1 tablespoon salt
- 1 tablespoon dried garlic
- 2 tablespoons paprika
- ½ tablespoons oregano
- ½ tablespoons lemon peel
- 1/3 cup lemon juice
- ½ water cup
Rub the chicken legs well with salt and garlic, so that they penetrate the meat. Then sprinkle the meat with some paprika. Place the chicken legs in a pan, skin down. In a bowl, mix the rest of the ingredients and then pour the composition over the chicken legs.
Bake for 45 minutes at 200 degrees Celsius. After 45 minutes, turn the chicken over and leave it in the oven for another 20 minutes.